Paleo Chili

28 oz. can whole tomatoes

28 oz. can fire roasted crushed tomatoes

28 oz. can tomato puree

2--14 oz. cans stewed tomatoes

1.5 lbs. lean ground beef

1.5 lbs. steak (whatever you like)

Variety of peppers--choose peppers to taste (the key to this chili is a variety of tasty peppers, the recommendations below make a spicy chili)

3 stalks celery, diced

1 onion, diced

1 bay leaf

1 bottle chili powder

2 avocados, sliced into wedges

Clean, seed and devein the peppers, then grill on the outdoor grill or indoor grill pan. Cool, then chop into bitesize chunks.

Grill the steak to taste (remember the steak will continue cooking once added to the chili pot). Chop into bitesize pieces.

Brown the ground beef.

Saute the onion and celery until tender.

Chili can be prepared on the stovetop in a large pot or using the crockpot. Add all the tomato ingredients, along with the grilled peppers, steak, ground beef, sauteed veggies, chili powder and bay leaf to the pot. Simmer on the stovetop at least 1 hour (the longer, the better).

Mash avocado slices to form guacamole, dollop guacamole atop a bowl of delicious paleo chili. Enjoy!

Easily makes 4 servings plus plenty of left-overs. Try left-over chili atop scrambled eggs for breakfast or make a tex-mex salad topped with chili. Lots of tasty options with this dish.